Prep 20 mins
Cook 30 mins
A nice way to fix trout
- 6 whole trout (about 1/2 lb. each when cleaned) or 12 trout fillets, with skin
- 1⁄4 cup milk
- fresh ground black pepper
- 1⁄3 cup all-purpose flour
- 3 tablespoons vegetable oil
- 6 tablespoons unsalted butter
- 6 large mushrooms, thinly sliced
- 2 tablespoons fresh lime juice
- 4 tablespoons finely chopped fresh parsley
- Put the trout in a dish, add the milk, and sprinkle with salt and pepper.
- Turn them several times to coat well; set aside.
- Spread the flour over a flat dish.
- Remove the trout from the milk and dredge them in the flour.
- Shake off any excess flour.
- Heat half of the oil in a nonstick frying pan large enough to hold 3 trout in one layer.
- Cook them over medium heat for 4 minutes on one side.
- Turn them and cook for 6 to 8 minutes, or until brown.
- Transfer the trout to a warm platter and keep them warm.
- Repeat the process using the remaining oil and fish.
- Meanwhile, melt 1 tbsp of the butter in a frying pan over high heat.
- Add the mushroom slices and sprinkle with salt and pepper.
- Sauté them, stirring and shaking the pan, until the liquid has evaporated and the mushrooms are nicely browned.
- Arrange the mushrooms over the trout and sprinkle with the lime juice.
- Melt the remaining butter in a frying pan over high heat, shaking the pan, until the butter turns hazelnut brown.
- Pour it over the trout, sprinkle with the parsley, and serve immediately.